Add parsley and stir; remove veggies from pot and set aside w/chicken.

Add flour to drippings; stir well to cook roux a bit.

Add wine slowly and blend well w/whisk to keep from lumping.

Add 3c stock, blend well w/whisk and allow to simmer and become a thin gravy.

In separate mixing bowl, blend together Bisquick, herb of choice and milk to form a sticky dough.

Drop dough by spoonfuls into simmering gravy; add more stock as needed if it becomes too thick; it should be a rather thin sauce.

Add chicken & accumulated juices and veggies back to pot; cover and simmer 10-15min til chicken and dumplings cooked thru and potatoes & carrots tender, stirring occasionally and adding small amounts of stock if need be to prevent undue sticking, but consistency when finished is not soupy (4c stock overall should do it unless heat is too high for very long and gravy gets thick too quickly).

Serve HOT, garnished w/any leftover parsley and/or chives.

Notes

My grandma, a native of the cotton and tobacco fields of Arkansas, used to make fricassee w/Bisquick dumplings in an electric fryer when I was a kid. I still have that fryer, in fact. It still works. I'm 42 now; she died at 87. My guess is that fryer's probably 30+ yrs old. Still works. It's a PRESTO, I believe, and it has a ceramic interior insert, like a Crockpot. They don't make 'em like that anymore, do they?

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